Walnut & Mincemeat Cheesecake

1. Preheat the oven to 140oC, gas mark 1. Grease and base line a 21cm springform tin.
2. For the base, blitz the biscuits and walnuts in a food processor until fine and stir in the melted butter. Press into the base and up the sides of the prepared tin then chill.
3. Meanwhile, whisk together the cream cheese and sugar in a large bowl until smooth. Beat in the cornflour and the eggs, one at a time. Stir in the mincemeat, mixed spice, walnuts and the soured cream. Pour the mixture into the biscuit base and scatter over the remaining walnut halves, place the tin on a baking sheet. Bake for 1½ hours or until there is just a slight wobble. Allow to cool before chilling in the fridge for at least 4 hours, ideally overnight.

Cooks tip: Try using gingernuts instead of digestives. Serve with a dollop of Greek yogurt and a drizzle of maple syrup.